Roe Deer ‘Ragu’

Name: Roe Deer ‘Ragu’
Ingredients: 50 g shallot, diced; 300 g belly pork, minced; 100 g toasted pumpkin seeds; 200 g fresh tomatoes, chopped; 75 ml brown chicken stock; seeds from 5 juniper berries; 5 g thyme, chopped; 20 g tomato paste; sunflower oil; 5 g douglas fir pine needles, chopped; 100 g roe deer shoulder, minced; fine salt to taste; sherry vinegar to taste; 20 g garlic, crushed

Preparation info

Difficulty
Easy

Appears in

Too Many Chiefs Only One Indian

By Sat Bains

Published 2012

About

Ingredients

For the Roe Deer ‘Ragu’

300 g belly pork, minced
100 g roe deer shoulder, minced
sunflower oil</

Starter
Gluten-free

Method

Fry off both meats in a little sunflower oil on high heat. When caramelised, deglaze with the shallot, garlic and the aromatics. Add the tomato paste, chopped tomatoes and brown chicken stock. Simmer for around an hour making sure the liquid is reduced and glossy. Add the fried pumpkin seeds and season with a little salt and sherry vinegar. Set aside until needed.